Description
A quick and healthy sheet pan meal featuring juicy salmon, tender potatoes, and crisp asparagus, perfect for busy weeknights.
Ingredients
- 2 salmon filets (4-6 oz each)
- ½ tbsp dijon mustard
- ½ lb of asparagus, ends trimmed
- 1 lb baby potatoes, quartered
- 3 tbsp olive oil, divided
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp paprika
- Salt and pepper, to taste
- Juice of 1 lemon
Instructions
- Preheat your oven to 400°F and line a large baking sheet with parchment paper.
- In a small bowl, mix together the garlic powder, onion powder, and paprika. Set this seasoning mix aside.
- In a large bowl, toss the quartered potatoes with 2 tablespoons of olive oil, about half of the seasoning mix, and salt and pepper to taste. Spread the potatoes out on the baking sheet and bake for 8 minutes.
- While the potatoes are baking, brush the salmon filets with Dijon mustard and season with salt and pepper.
- After 8 minutes, push the potatoes to one half of the pan. Add the asparagus and salmon to the other half of the pan. Drizzle everything with the remaining olive oil and sprinkle with the rest of the seasoning mix. Toss the asparagus to coat well.
- Return the pan to the oven and bake for an additional 15-20 minutes, or until the potatoes are fork-tender and the salmon is cooked to your liking.
Notes
Feel free to customize the seasoning and swap out asparagus for other veggies like broccoli or green beans. Serve with fresh lemon juice for extra flavor.